But since there are only two of us in this house, I scaled it down a bit. By half. So… you still need one-and-a-half sticks of butter. Just do it. Don’t complain.

Who doesn’t loved mashed potatoes with cheese?

The original recipe calls for farfalle, but I didn’t have any on hand. I ended up preparing some lasagna noodles and cutting them into thirds and fourths then layering them in the dish.

Then you just spread on the mashed potato and cheese mixture, along with some caramelized onions and bake it.

I am not joking when I tell you that it nearly melts in your mouth. It’s almost like a potato and cheese souffle. And it really tastes like pierogis!

Mr. How Sweet is currently obsessed with pierogis (coming off Diet Mt. Dew, peanut butter and jelly sandwich, and Greek yogurt obsessions) and just about died when I told him about this. I made it yesterday afternoon and while we had some family over to enjoy it too, Mr. How Sweet single-handedly demolished it last night.

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Pierogi Casserole

serves 4-6

8 medium yukon gold potatoes, peeled and cut into fours

1 medium onion, chopped

8 ounces of cheese, cubed or shredded (Velveeta will work best, second best is hand-grated cheddar)

1/2 pound pasta (farfalle or lasagna noodles)

1 1/2 sticks of butter

Preheat oven to 350.

Peel potatoes and chop into quarters. Set them in a large pot and cover with water, allowing it to come to a boil. Boil potatoes until tender, about 30 minutes. While potatoes are boiling, cook pasta according to directions, and once drained mix with two tablespoons of butter. Set aside. In a large skillet over medium heat, melt two tablespoons of butter and saute chopped onion until soft.

Drain potatoes and mash with one stick of butter and cheese. Make sure no lumps remain. Fold in onions.

Spread out pasta in a large baking dish and spread mashed potato mixture over top. If desired, top with more cheese and onions. Bake at 350 for about 25 minutes. This is best when served immediately, but still tastes good after being in the fridge for a day or two.

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And yes, I’m sure bacon would be delicious with this. I still have to digest the butter and cheese and pasta. Baby steps people.

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108 Responses to “Pierogi Casserole.”

I might have to make this! I entered a cookie bake-off this weekend, and bought four extra pounds of butter.. Also forgetting that I already had a pound in the fridge.. So I have like, sixteen sticks of butter waiting to be baked into something. I’m thinking this paired with croissants will help get rid of a few sticks! ;)

These might sound like stupid questions but are the lasagne noodles precooked? also, how many cups is 1 1/2 sticks? In Canada we don’t use ‘sticks’ as measures. Can’t wait to try this recipe even if I have to go and unclog my arteries after! :)

Jessica — May 17th, 2011 @ 4:29 pm

I used no-boil noodles so they didn’t need to be precooked, but it depends on which kind you buy. And 1 1/2 sticks of butter is 3/4 cup!

This looks super delicious! It made me wonder if you have ever had Funeral Potatoes? Sour cream, potatoes, butter….and don’t let people talk you out of putting potato chips on the top. Its heavy and filling, but easy to make and freezes well. Hence, Funeral Potatoes.

I made this last night – the family loved it. They are carrying on a tradition of making homemade pierogis every Christmas and easily confirmed the taste is spot-on! I had too many noodles so I actually did a double layer: noodles, potato mixture, (a little layer of cheese), noodles and topped it with cheese and bacon. It was a hit and only two small servings left for leftovers today. Used cheddar this time so can’t wait to try it again with Velvetta since that’s what they use for the Christmas pierogis. As always, thanks for sharing your inspired creations!

I made this and it is so good. I added the extra carmelized onions and cheese on top. I am making it again tonight with sauteed mushrooms. Yum! I have so many ideas for variations. Next time I will serve w/ kielbasa and maybe add red peppers. I have to admit I served sour cream on the side w/ my first version.

I doubled this and made 1 large casserole and 1 medium casserole. OMG it tastes just like a pierogi! 3 friends and I demolished the medium casserole. I did two layers with shredded cheddar in between the layers and on top, and then we salted, peppered, parmesan cheese and garlic salted to our heart’s content. So amazing! I love your blog even more now. Thank you, thank you, thank you, so much for putting this up. You have 4 new huge fans of your recipes.

I have a version of your pierogi casserole in the oven right now and can’t wait to taste it. Mine is really more like a pierogi lasagna than a casserole, using a layer of bechamel sauce instead of the traditional tomato sauce.

I actually did make this tonight for dinner. The end result tastes just like Mrs. T’s frozen pierogies you can buy in the freezer section for a lot less money and a lot less work. Maybe my expectations were too high because it does sound and look delicious as most of the comments indicate. However, I am actually someone who made this and was unimpressed. It was boring (but edible-but definitely not delicious enough for the calories.)

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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